Baltimore Crab and Old Bay Corn Chowder

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A creamy chowder featuring sweet corn, tender crab meat, and the signature spice blend of Old Bay for a Chesapeake Bay-inspired soup. This American-inspired Easter recipe, ready in about 40 minutes, pairs unsalted butter, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp unsalted butter
• 1 medium (about 1 cup) yellow onion, diced
• 2 celery stalks, diced
• 1 small red bell pepper, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups corn kernels, fresh or frozen
• 1 cup heavy cream
• 2 tsp Old Bay seasoning
• 8 oz lump crab meat, picked over for shells
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat until foaming, then add 1 diced medium yellow onion, 2 diced celery stalks, and 1 small diced red bell pepper. Sauté for 5 minutes until vegetables soften and become fragrant.
2. Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux, cooking out the raw flour taste.
3. Step 3: Gradually whisk in 4 cups chicken broth, ensuring no lumps form, then add 2 cups corn kernels and 2 tsp Old Bay seasoning. Bring to a simmer and cook for 10 minutes until slightly thickened.
4. Step 4: Stir in 1 cup heavy cream, 8 oz lump crab meat, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 5 minutes until crab is heated through and chowder is creamy and rich.
5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over each bowl before serving piping hot.